Brown Butter Lamb Chops

RECIPE

6 lamb chops

2 TBSP olive oil

3 TBSP rice vinegar

1/4 TSP salt

1/4 TSP black pepper

4 rosemary leaves

12 cloves garlic

12 pearl onions

2 TBSP butter

DIRECTIONS

Put your 6 beautiful lamb chops in a large freezer bag and begin to marinade the lamb with 2 tablespoons of olive oil, 3 tablespoons of rice vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 4 twigs of rosemary. Let the lamb marinate in the fridge for 30-45 minutes. Peel 12 cloves of garlic and 12 pearl onions. Keep the garlic and onions whole they will go directly into the pan this way. I use a large cast iron skillet to cook my chops in but any large skillet will do. Just be sure to get any pan you use nice and hot before you get the chops in because you want to get that nice brown on them. You don't want lamb to steam this needs to be a quick high heat situation. Once the lamb chops have gotten a quick marinade take them out of the fridge and begin to heat your pan on high heat. Once your skillet is nice and hot start placing the chops in the pan with no oil and no butter the oil used to marinate the lamb will be enough for now. When you place the cold meat in the pan the temperature of the skillet will drop so let it rebuild heat for about 1-2 minutes. Then drop in 2 tablespoons of butter to begin browning. Add in the garlic and onions and rosemary. Cook the chops for about 5 minutes per side for that perfect cut of pink in the middle and butter charred on the outside. If you prefer your chops be cooked well done cook them for about 5-7 minutes each side.